Heat one tablespoon of the oil in a skillet, add the onion and pepper and saute until tender but not brown.,Break the fish into small chunks in a bowl.,Fold in the onion and pepper, then fold in the mayonnaise, lemon juice, parsley and salt and pepper to taste.,Form the mixture into eight cakes.,Beat the egg in a shallow bowl.,Put the bread crumbs on a plate.,Dip each fish cake first into the egg to coat, then into the bread crumbs, spooning them over the fish cake to coat it.,Handle the fish cakes gently because they are fragile.,Put the fish cakes in the refrigerator for one hour.,Heat the remaining oil in a nonstick skillet.,Saute the fish cakes in the oil over medium-low heat until golden, turning them once.,______